But these chocolate molten lava cakes definitely fit in to the second category!

Chocolate molten lava cakes… drool!

Remember back in the 90’s when this dessert was EVERYTHING??

How could it not have been, and how could it not still be? I mean, what is better than an individual chocolate cake, so light it practically sighs when you put your fork into it? Spilling out a warm liquid center, so deep, dark, and chocolate-y??

It’s just so decadent. Sinful. Naughty. Sexy.

Choose your favorite adjective; I think they all describe these chocolate molten lava cakes so perfectly!

And the best part is, they couldn’t be easier to make! Just a few simple ingredients, stirred together, poured into ramekins, and baked. You can make this recipe in less than a half hour, with stuff you probably already have in your pantry. Quick and easy for a weeknight, yet fancy enough to make a big impression!

There is nothing better than a really good lava cake, and it looks as though this one hits the mark! Can’t resist that melted chocolate.

Hey Allie, I made these the other day for a friend’s birthday and we all loved them! It’s my first time trying to bake molten-anything but these turned out perfectly. One thing – the instructions never say when to add the vanilla. I’m a pretty experienced baker so I just threw it in with the eggs, but for someone less experienced this might be an issue. Just a thought! Thanks again for the recipe! Lauren

still one of my all time fave desserts <3

Yay! Definitely mine too! Thanks Kayle!

These were perfect, and much easier and tastier than the King Arthur Flour lava cake, which I made yesterday.

I halved the recipe and filled 5 muffin cups. I subbed semisweet chips because that was what we had, and they still tasted great, although I think bittersweet will be even better. I’ll definitely make these again! Thank you!

So happy you liked the recipe Mindy! Thank you so much for the positive feedback!

I want to make these for a birthday but I have to make them the day before. Will the center still be running being that they will be room temperature. Any hints that you have would be appreciated. Thank you!!!

Hey Allie, These look great! I wanted to know if I made them a day before serving would it be okay to store them in a container and reheat when I want to serve them?

Hi Michelle! It’s definitely preferable to bake them just before serving. I have not tried so I can’t say for sure, but I would worry that they might not be as liquid in the center if they’re cooled and then reheated. If you give it a try, will you let me know how that works out?

Do you store the batter at room temperature or in the refrigerator? Also, how long will the batter hold? This recipe sounds and looks perfect and I want to serve it tomorrow to my guests.

Thank you very much.

Hi Linda! How far in advance are you thinking of making the batter? If it’s only a couple of hours, I’d say keep it at room temp. Much longer than that and it should probably go into the fridge. But you’d have to bring it back down to room temperature before baking it. Hope that’s helpful!

Hi, I’m having a large party and need to make upwards of 40 cakes and will be using disposable paper baking cups (not cupcake liners), will I need to adjust time and temperature? Thank you in advance, Amelia